Serve this dip with baguette slices, [Link] Toasted Cayenne French Bread Slices [Link], and/or raw vegetables. The dip may be served hot, warm, or at room temperature.
Kitchen Tool Tip: The bean dip may be pureed in a food processor, blender, or with an immersion blender.
An immersion blender is a relatively inexpensive and wonderful kitchen appliance. It allows the cook to simply place the immersion blender into a pot of soup, a bowl of dip, or any food that needs to be pureed--either slightly or to a smooth texture--and do the job without transferring the food to a blender or food processor.
A real time saver!
Yield: About 3 Cups
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 3/4 cup chicken or vegetable broth
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 2 15-ounce cans white beans, drained
- 2 tablespoons olive oil, additional
Preparation:
Heat 2 tablespoons oil in a large frying pan over medium-high heat. When oil is hot, add the bell pepper and onion and sauté for 5 minutes. Reduce heat to medium, add the garlic and cook 3 minutes.
Add the broth to the pan and bring to a boil. Boil for about 2 minutes, stirring constantly. Add the spices and beans, reduce heat and simmer for 20 minutes.
Transfer to a food processor or blender (or transfer to a deep bowl and use an immersion blender) and process until smooth. Stir in the additional 2 tablespoons olive oil and transfer to a serving bowl.
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Other fast and fabulous party foods:
Remoulade Sauce and Raw Veggie PlatterSpicy Roasted Garbanzo Beans
Hot Garlic-Orange Olives
Hot Creole Black Bean Dip
Toasted Cayenne French Bread Slices
Green Onion & Pepper Mini Biscuits
Cajun Creamy Cheesy Crab Spread
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